1 pkg. dried white Great Northern beans (1 lb.)
1 (10 3/4 oz.) can condensed chicken broth, undiluted
1/2 tsp. dried marjoram
1 bay leaf
1/8 tsp. pepper
2 tbsp. oil
1 1/2 c. chopped onion
1 clove garlic, minced
1 c. sliced carrot
2 lg. potatoes (3/4 lb.), pared & diced lg.
1 (10 oz.) pkg. chopped spinach
Grated Parmesan cheese

Wash beans; drain. In 8 quart kettle, combine beans in 2 teaspoons salt with 3 quarts water, bring to boil and boil 2 minutes. Remove from heat, cover, let stand 1 hour. Add chicken broth, 1 teaspoon salt, marjoram, bay leaf and pepper. Bring to boil, reduce heat and simmer, covered about 1 hour. Meanwhile, in hot oil in medium skillet, saute onion, garlic and carrot, stirring until onion is golden, about 5 minutes. After beans have cooked 1 hour, add veggies, potato and spinach. Cook covered until beans and all veggies are tender. Serve sprinkled with Parmesan. Makes 3 quarts.